Advance Journal of Food Science and Technology 10(4): 262-269, 2016
DOI: 10.19026/ajfst.10.2066
ISSN: 2042-4868; e-ISSN: 2042-4876
© 2016 Maxwell Scientific Publication Corp.
Submitted: April 14, 2015
Accepted: May 10, 2015
Published: February 05, 2016
Research Article
Sensory Quality and Physico-chemical Properties of Three Types of Commercial Dried
Chinese Noodles
Rui Liu, Yi-Min Wei, Ya-Nan Xing, Jie Wang, Ying-Quan Zhang and Bo Zhang
Institute of Agro-products Processing Science and Technology, Chinese Academy of Agriculture
Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture,
Beijing, 100193, P.R. China
Abstract: Sensory quality and physico-chemical properties of 60 samples of white salted noodles, 23 egg noodles
and 16 buckwheat noodles, collected from large-scale noodle manufacturers, were measured. The differences in
quality among the three types of commercial dried Chinese noodles and relationships between the various quality
parameters were investigated. Color and flavor were the main aspects of quality that varied among the commercial
dried noodles. In texture profile analysis of the noodles after cooking, buckwheat noodles showed significantly
lower measurements of hardness, cohesiveness, chewiness and resilience and these differences were confirmed by
sensory tests. The color score of white salted noodles was positively associated with L* and negatively with a*
(p<0.01); but for buckwheat noodles, the associations were reversed. Hardness, chewiness of TPA and all sensory
parameters for the 3 noodle types were negatively correlated with cooking loss. The association between water
uptake, chewiness and noodle firmness score was described by means of a quadratic regression model. Compared
with the winter wheat region in south China, dried white salted noodles originating from the winter wheat region in
north China showed lower moisture, higher color b* and higher scores in stickiness, flavor and total scores.
Keywords: Buckwheat noodles, cooking properties, egg noodles, sensory evaluation, texture profiles, white salted
noodles
chemical qualities of the noodles showed large
variability (Liu et al., 2012).
Two main types of DCN are produced in China,
according to the Chinese Industrial Standard SB/T
10068-92 and SB/T 10069-92, released by the Ministry
of Commerce-these are classified as “ordinary DCN”
and “varied DCN”. The ordinary DCN are made only of
wheat flour, water and salt, while the varied DCN have
other ingredients such as eggs, beans, corn, buckwheat,
vegetables and other nutritional and flavoring additives.
Traditionally, many people make the fresh noodles with
eggs at home to make them more delicious and
nutritious and dried egg noodles are one of the most
popular commercial noodle types manufactured in
China (Liu et al., 2013). Buckwheat noodles are a
traditional Chinese food which are made of wheat flour
mixed with buckwheat flour. According to preliminary
surveys on the dried noodle market in China, White
Salted Noodles (WSN) are the most important ordinary
DCN type, while egg noodles and buckwheat noodles
are the 2 main varied DCN types. All three types of
noodles were studied in this study.
A classification of wheat quality regions in China
was released in 2002, based on factors including
INTRODUCTION
Noodles are a traditional staple food that enjoy
great popularity in China and some Asian countries and
are consumed worldwide. The importance of noodles in
the Asian diet is significant. Currently, an average of
20-50% of total wheat flour consumption in many
countries occurs in the form of noodles (Hou, 2010).
Dried Chinese Noodles (DCN, named Guamian in
Chinese), manufactured on a mechanized processing
line, have a much higher total commercial value than
other noodle types (Liu et al., 2013). As at 2012, DCN
output in China was recorded at 6.5-7.0 million tons
and about 9.0-10.0 million tons of wheat was used for
its production (Chinese Institute of Food Science and
Technology, 2013). With the rapid development of the
DCN industry, the bright market prospects of dried
noodles attracted many companies to invest in this
industry, including some multinational corporations,
such as Wilmar International Limited, Nissan
Jinmailang Foods Co., Ltd. and Uni-President
Enterprise Corporations (Liu et al., 2013). Recent
surveys indicated that there are many brands and types
of noodles in the China market and the physico-
Corresponding Author: Yi-Min Wei, Institute of Agro-products Processing Science and Technology, Chinese Academy of
Agriculture Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing,
100193, P.R. China, Tel.: 8610-62815956
This work is licensed under a Creative Commons Attribution 4.0 International License (URL: http://creativecommons.org/licenses/by/4.0/).
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Adv. J. Food Sci. Technol., 10(4): 262-269, 2016
output of more than 50000 tons and were located in 16
provinces, including Henan, Hebei, Shandong, Anhui
and Hunan.
Color was measured using a Chromameter (CR400, Konica Minolta Camera, Japan) with the CIE L*,
a*, b* color space equipped with a C illuminant. Color
of dried noodles was measured at infinite optical
thickness by placing a large amount of dried noodles
into a 20×10 cm rectangular pallet, which eliminates
interference from the background. Each sample was
placed 3 times and 5 different points were selected for
determination each time and the color was expressed as
the average value of fifteen determination results.
The optimal cooking time for each sample was
determined using AACCI Method 66-50 (AACC
International, 1999). It was evaluated by observing the
time of disappearance of the core of the noodle strands
during cooking, by squeezing the noodle strands
between two transparent glass plates. The water uptake
and cooking loss were determined according to Chinese
Standard Method SB/T 10068-92, with some
modification. A 10 g sample of dried noodles was
placed into 500 mL of boiling distilled water until
optimal cooking time. The cooked noodles were taken
out and weighed after standing for 5 min. Water uptake
during cooking was calculated as a function of the
increase in cooked noodle weight relative to the raw
noodle weight and expressed on a g/g basis. The noodle
soup was evaporated in a stainless steel pot on an
induction cooker until nearly dry and heated to
complete dryness in an air drying oven. Cooking loss
was reported as a percentage of the starting material
(calculated on a dry basis).
Texture properties of the cooked noodles were
measured by compressive Texture Profile Analysis
(TPA) using a TA-XT2i Texture Analyzer (Stable
Micro Systems, London, England) under optimal test
conditions. A set of five strands of cooked noodles were
placed in parallel on a flat metal plate. Instrument
settings were compression mode, A/LKB-F probe,
trigger type, auto-10 g; pretest and posttest speed, 2.0
mm/sec; test speed, 0.8 mm/sec; strain, 70%; interval
between two compressions, 10 sec. The eating quality
of noodles was subjectively evaluated by six trained
panelists according to Chinese Standard SB/T 10137-93
with some modification (Ministry of Commerce of the
People’s Republic of China, 1993). The maximum
score of 10 is given for a bright white uniform color
and a 10 for visual surface smoothness, 20 for medium
firmness, 20 for elasticity, 20 for no stickiness, 10 for
smoothness in the mouth and 10 for a fragrant wheat
smell. The control sample used in the present study was
a representative sample of cultivar Xiaoyan 6, which
had shown a relatively good noodle quality score in a
preliminary sensory test. The control noodles were
given scores, for each of the characters assessed, except
Fig. 1: Chinese wheat production zones
I: Red semi-hard and hard spring wheat region in
north China; II: White hard and semi-hard winter
wheat region in north China; III: Red semi-hard and
soft winter wheat region in south China
rainfall, temperature and sunshine, soil type, fertility,
farming system, genetic potential for quality
performance and wheat kernel quality data collected for
the last 15 years (He et al., 2002). In general, three
regions are recognized, i.e., red semi-hard and hard
spring wheat region in north China (Zone I), white hard
and semi-hard winter wheat region in north China
(Zone II) and red semi-hard and soft winter wheat
region in south China (Zone III) (Fig. 1). As a subregion of Zone II, the Yellow and Huai River Valleys
Winter Wheat Zone occupies about 60% of the national
wheat area and contributes about 70% of the total
production in China. It is grown across the Central and
Southern Hebei Province, Henan Province, Shanxi
Province, Shandong Province, Northern Jiangsu
Province and Northern Anhui Province. In order to
study the quality of commercial dried Chinese noodles
in China, 99 noodle samples including 60 white salted
noodles, 23 egg noodles and 16 buckwheat noodles
were collected from 39 typical large-scale dried noodles
enterprises, including 25 manufacturers from Zone II
and 14 manufacturers from other 11 wheat-producing
provinces. Sensory quality, texture profiles and cooking
properties of DCN samples were measured, with aims
to compare:
•
•
The main types of noodles (i.e., WSN, vs. Egg, vs.
Buckwheat)
The quality of WSN between Zones I, II and III
and to investigate relationships among the noodle
quality parameters
MATERIALS AND METHODS
Ninety nine (99) commercial noodle samples (of
which the width were all 2-3 mm) including 60 white
salted noodles, 23 egg noodles and 16 buckwheat
noodles were collected from 39 Chinese noodle
manufacturing companies in the period October to
December 2012. These included 12 domestic largescale Chinese noodle manufacturers with an annual
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Table 1: Cooking properties of three types of commercial dried Chinese noodles
Noodles types
Parameters
Optimal cooking time/min
White salted noodles
Mean
5.60±1.30a
Range
3.50~8.50
(n = 60)
CV/%
23.21
Egg noodles
Mean
6.10±1.08a
(n = 23)
Range
4.00~8.00
CV/%
17.70
Buckwheat noodles
Mean
5.70±0.80a
Range
4.50~7.50
(n = 16)
CV/%
14.04
Different letters within columns are significantly different at p<0.05 level
Water uptake/g/g
1.84±0.16a
1.52~2.15
8.70
1.77±0.16a
1.51~2.03
9.04
1.81±0.18a
1.53~2.18
9.94
Cooking loss/%
6.60±0.89b
4.90~9.00
13.49
6.70±0.77b
5.30~8.30
11.55
7.60±1.06a
6.00~9.50
14.02
Fig. 2: The color L*and a* values of white salted noodles (n = 60), egg noodles (n = 23) and buckwheat noodles (n = 16)
The boundary of the box indicates the 25th and 75th (top and bottom) percentiles; The line within the box marks the
median; The whiskers above and below the box indicate the minimum and maximum values; Bars labeled with the same
letter are not significantly different at p<0.05 level
Choy et al. (2013), where instant noodles made by
incorporating buckwheat flour, produced lower L*
values corresponding to a brownish color of the
noodles.
firmness, that were 80% of the full score. Xiaoyan 6,
with medium firmness, was given 100% of the full
score.
The data were expressed as means of at least three
replicated determinations. One-way analysis of variance
was used to analyze the data and significant differences
among means were compared by the LSD test using
SPSS version 16.0 for Windows.
Cooking properties: Cooking properties of different
types of commercial dried noodles were shown in
Table 1. The results showed that, there was no
significant difference in optimal cooking time among
white noodles, egg noodles and buckwheat noodles.
Similarly, no significant difference was observed in
water uptake during cooking among the three types of
noodles, however the cooking loss of buckwheat
noodles was significantly higher than that of the other
two types of noodles.
Chinese Industrial standards SB/T 10068-1992 and
SB/T 10069-1992, issued by the Ministry of Commerce
of the People’s Republic of China (1992), specifies that
the cooking loss of ordinary DCN (first grade) shall not
exceed 10.0%, while that of varied DCN shall not
exceed 15.0%. With respect to the collected DCN for
this study, the cooking loss of ordinary DCN (white
salted noodles) and varied DCN (egg noodles and
buckwheat noodles) were 4.9~9.0% and 5.3~9.5%
respectively, complying with the standard requirements.
RESULTS
Color: Color is one of the important quality traits of
dried noodles and often the first and main sensory
impression of consumers to dried noodle products. The
ranges of color L* and a* values of white salted noodles,
egg noodles and buckwheat noodles were 75.50~88.37
and -1.18~1.70, 78.13~87.55 and -1.04~1.39 and
55.75~84.92 and -1.64~4.22, respectively. Buckwheat
noodles showed a relatively wider variation in color
than white noodles and egg noodles (Fig. 2).
Analysis of variance showed that there was no
significant difference in color between white noodles
and egg noodles and buckwheat noodles showed
significantly lower L* and higher a* than the other two
noodles (Fig. 2). Similar findings were reported by
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Adv. J. Food Sci. Technol., 10(4): 262-269, 2016
Table 2: TPA parameters of three types of commercial dried Chinese noodles
Noodles types
Parameters
Hardness/g
White salted noodles
Mean
322±88.86a
(n = 60)
Range
167~548
CV/%
27.60
Egg noodles
Mean
321±81.80a
(n = 23)
Range
187~446
CV/%
25.48
Buckwheat noodles
Mean
258±59.69b
(n = 16)
Range
181~408
CV/%
23.14
Different letters within columns are significantly different at p<0.05 level
Cohesiveness
0.61±0.02a
0.54~0.66
3.28
0.61±0.02a
0.57~0.63
3.28
0.58±0.03b
0.49~0.62
5.17
Table 3: Sensory quality of three types of commercial dried Chinese noodles
Noodles
types
Parameters Color
Appearance Firmness
Elasticity
White salted Mean
7.30±2.05a 8.10±0.70a 18.30±1.53a 14.90±1.62a
noodles
Range
3.00~10.00 4.80~9.20
13.60~20.00 11.00~18.70
CV/%
28.08
8.64
8.36
10.87
(n = 60)
Egg noodles Mean
6.80±1.94a 8.00±0.59a 18.50±1.22a 15.30±1.47a
(n = 23)
Range
2.40~9.50
6.40~8.80
16.00~20.00 12.80~18.40
CV/%
28.53
7.38
6.59
9.61
Buckwheat
Mean
6.20±2.88a 7.10±0.93b 16.90±2.48b 12.10±3.28b
noodles
Range
2.00~10.00 5.00~8.00
12.00~20.00 6.00-16.00
CV/%
46.45
13.10
14.67
27.11
(n = 14)
Different letters within columns are significantly different at p<0.05 level
Texture parameters: As shown in Table 2, white
salted noodles, egg noodles and buckwheat noodles
exhibited relatively greater variation in TPA parameters
hardness and chewiness than with cohesiveness and
resilience, with all coefficients of variation exceeding
20%. No significant differences were observed in TPA
parameters between white noodles and egg noodles;
while the hardness, cohesiveness, chewiness and
resilience of buckwheat noodles were significantly
lower than that of the other two types of noodles. It was
interesting to note that no significant difference was
observed in eating quality between white noodles and
egg noodles, while buckwheat noodles had lower
hardness, cohesiveness, chewiness and resilience.
Stickiness
18.30±1.42a
14.00~20.00
7.76
18.20±0.93a
16.00~20.00
5.11
15.20±1.83b
12.00~17.60
12.04
Chewiness
201±62.02a
107~455
30.86
194±46.23a
117~262
23.83
148±32.93b
107~240
22.25
Smoothness
8.00±0.78a
5.50~10.40
9.75
7.70±0.41a
6.80~8.40
5.32
6.30±0.70b
5.00~7.20
11.11
Resilience
0.45±0.04a
0.35~0.54
8.89
0.45±0.04a
0.38~0.52
8.89
0.42±0.05b
0.30~0.48
11.90
Taste
7.00±1.20a
2.00~8.40
17.14
6.80±1.16a
3.60~8.40
17.06
7.00±2.44a
2.00~10.00
34.86
Total score
81.90±5.28a
64.40~90.80
6.45
81.40±3.85a
75.60~90.00
4.73
70.80±8.16b
55.50~83.20
11.53
noodle made only of wheat flour, water and salt, is the
most popular type of dried noodle in China and its
quality was mainly affected by the wheat quality. The
variance analysis results showed that there were
significant differences in moisture, color and optimal
cooking time of dried noodles and stickiness, flavor and
total score of cooked noodles among dried white salted
noodles from three wheat-producing regions (p<0.05).
Dried WSN that originated from the spring wheat
region in north China (Zone I) had higher L*, lower b*,
longer cooking time and higher taste and flavor score of
cooked noodles than from Zone II and III (Table 4).
That is because these noodle samples originated from
Hetao Plain covering Ningxia and parts of Inner
Mongolia, where local main planted cultivars of wheat,
especially Ningchun 4, are recognized for their high
yield potential, low PPO activity, bright white color of
flour and medium-strong gluten (He et al., 2010; Kang
et al., 2010). Compared with the winter wheat region in
south China (Zone III), noodles originating from the
winter wheat region in northern China (Zone II) showed
lower moisture, higher color b* and higher scores in
stickiness, flavor and total scores. Different climatic
characteristics lead to different noodle moisture
contents. Dried noodles can easily absorb moisture
during storage and transportation in Southern China's
humid climate. Yellowness b* of dried white salted
noodles is basically determined by the yellow pigment
content of wheat grain (Zhang et al., 2006). Yang et al.
(2008) reported that wheat cultivars from Northern
Winter Wheat Region and Yellow and Huai Winter
Wheat Region, two sub-regions of Zone II, showed
higher yellow pigment content than those from middle
and lower reaches of the Yangtze River Winter Wheat
Region and Southwestern Winter Wheat Region, two
sub-regions of Zone III. This result was consistent with
our finding. Past studies have indicated that leading
Sensory evaluation: As shown in Table 3, no
significant difference was observed in sensory quality
between white salted noodles and egg noodles, while
buckwheat noodles showed lower scores in appearance,
firmness, elasticity, stickiness, smoothness and total
score than the other two types of noodles. Also,
coefficients of variation and standard deviation of all
sensory parameters of buckwheat noodles were higher
than those of the other two types of noodles. The results
indicated that the sensory quality of buckwheat noodles
was poorer and presented wider variation. For each type
of noodle, the coefficients of variation in color, taste
and flavor were obviously larger than the other five
sensory parameters, indicating that the variation in
color and taste and flavor were the main aspects of
quality variation of commercial DCN. The noodles with
total score of not less than 80 included 43 white salted
noodles (71.7%), 8 egg noodles (65.2%) and 1
buckwheat noodles (6.2%).
Comparison among white salted noodles from
various wheat-producing regions: White salted
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Adv. J. Food Sci. Technol., 10(4): 262-269, 2016
Table 4: Quality traits of dried white salted noodles originated from various wheat-producing regions in China
Quality traits
Zone I (n = 5)
Zone II (n = 38)
Zone III (n = 17)
Physic-chemical properties
Moisture/%
10.75±0.92ab
10.61±0.67b
11.17±0.54a
Color L*
85.49±1.71a
82.27±3.11b
82.89±2.61ab
Color a*
-0.21±0.61a
0.03±0.71a
0.41±0.68a
*
b
a
16.11±1.30
18.47±1.88
16.20±1.82b
Color b
5.40±1.21b
5.80±1.20ab
Optimal cooking time/min
6.80±1.72a
184.10±16.58a
182.10±14.73a
Water uptake/%
185.20±11.99a
6.71±0.95a
6.44±0.87a
Cooking loss/%
6.45±0.34a
7.40±1.99a
6.70±2.27a
Sensory quality
Color
8.40±1.62a
Appearance
7.60±1.60a
8.20±0.52a
8.00±0.50a
18.30±1.34a
18.20±2.07a
Firmness
18.90±0.72a
14.90±1.57a
14.70±1.94a
Elasticity
15.40±0.88a
Stickiness
17.80±1.73ab
18.60±1.16a
17.70±1.73b
8.10±0.59a
7.70±0.92a
Smoothness
8.10±1.45a
a
a
7.10±1.11
6.50±1.42b
Taste and flavor
7.40±0.67
82.70±4.64a
79.60±6.03b
Total score
83.20±6.49ab
Zone: I: Red semi-hard and hard spring wheat region in north China; Zone II: White hard and semi-hard winter wheat region in north China;
Zone III: Red semi-hard and soft winter wheat region in south China
Fig. 3: Correlation between color score and L* and a* value of
white salted noodles
Fig. 4: Correlation between color score and L* and a* value of
buckwheat noodles
wheat cultivars growing in Zone III generally gave
lower protein content and weaker gluten than those
growing in Zone II (He et al., 2002; Hu et al., 2009; Qi
et al., 2012). Also, wheat kernels can easily sprout in
the humid climate of Zone III, which could lead to
quality deterioration and poor noodle sensory quality.
negatively correlated with color a* values, with
correlation coefficients of -0.356, -0.494 and -0.539,
respectively (p<0.05).
The relationship between cooking properties and
noodle texture attributes from both instrumental and
sensory methods were analyzed based on the overall
quality data of 99 noodle samples, as shown in Table 5.
Optimal cooking time was significantly and positively
correlated to elasticity score and cohesiveness. Cooking
loss showed a significant negative relationship with all
sensory traits including firmness, elasticity, stickiness
and smoothness and most TPA parameters including
hardness, cohesiveness and chewiness. Water uptake
during cooking also showed significant negative
associations with hardness and chewiness.
Relationship between physico-chemical traits and
noodles sensory quality: As shown in Fig. 3, the color
score of white salted noodles was significantly and
positively correlated with color L* value and negatively
correlated with color a* (p<0.01). However, the
opposite effects were noted for buckwheat noodles as
shown in Fig. 4 (p<0.01).
The appearance scores of white noodles, egg
noodles and buckwheat noodles were significantly and
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Adv. J. Food Sci. Technol., 10(4): 262-269, 2016
Table 5: Correlation coefficients between cooking properties and cooked noodle texture attributes
Cooking properties
Firmness
Stickiness
Elasticity
Smoothness
Hardness
Cooking time
0.019
-0.169
0.283**
-0.031
0.071
Cooking loss
-0.275**
-0.268**
-0.288**
-0.300**
-0.278**
Water uptake
0.122
0.181
-0.091
0.050
-0.384**
n = 99; * and **: Significance at the 5 and 1% probability levels, respectively
Table 6: Correlation coefficients between noodle sensory quality and TPA parameters
TPA parameters
Appearance
Firmness
Stickiness
Hardness
0.215*
0.036
0.085
Cohesiveness
0.254*
0.295**
0.226*
Chewiness
0.289**
0.105
0.155
Resilience
0.166
0.182
0.185
n = 99; * and **: Significance at the 5 and 1% probability levels, respectively
Elasticity
0.392**
0.392**
0.437**
0.247*
Cohesiveness
0.261*
-0.220*
0.059
Chewiness
0.045
-0.289**
-0.368**
Smoothness
0.171
0.352**
0.236**
0.322**
Resilience
0.170
-0.115
0.182
Total score
0.173
0.329**
0.245*
0.248*
for more than 20% variation of each noodle sensory
characteristic, with all correlation coefficients less than
0.45.
DISCUSSION
Noodle samples were collected from 39 mediumand large-scale DCN enterprises, including 12
manufacturers having an annual output of more than
50000 tons. The manufacturers were located in 16
provinces and the noodle samples were widely sourced
to ensure good representation. Sixty of the ninety nine
samples were from Henan, Hebei and Shandong,
indicating that these provinces were favored regions in
China for wheat milling and the processing of flour
products, including noodles.
Relatively large variation in physicochemical
properties, cooking characteristics and sensory quality
of each type of noodle were observed and variation in
color and taste and flavor were the main aspects of
quality variation of commercial DCN. As reported
previously, protein content, protein quality and starch
pasting properties have a strong impact on noodle
quality (Moss, 1980; Crosbie, 1991; Hatcher et al.,
2002; Park and Baik, 2004; Zhang et al., 2011). Both
genotype and environment contribute to the diversity of
wheat quality (Souza et al., 2004; Gazza et al., 2008;
Vázquez et al., 2012). The Chinese wheat genotypes
are quite diverse in quality traits and the wide
geographic area of wheat production in China also leads
to large differences in quality (Zhang et al., 2004,
2005). Therefore, wheat flour quality is a leading factor
affecting commercial noodle quality in China, for
manufacturers located in different wheat-producing
areas.
The results of this study showed that there were no
significant differences in quality between white salted
noodles and egg noodles. This may be due to a
relatively small amount of added egg powder, causing
no significant effect on noodle quality, or some
manufacturers may have substituted colorants for eggs.
Buckwheat noodles had a significantly weaker texture
and lower eating quality score as well as larger cooking
loss compared with the other two noodle types. This
agrees with results reported by Choy et al. (2013), in
which instant noodles made using Australian Soft
Fig. 5: Association between water uptake, chewiness and
firmness score
Correlation coefficients between noodles sensory
quality and TPA parameters are presented in Table 6.
Hardness of TPA was positively correlated with
appearance and elasticity scores. Cohesiveness was
significantly and positively correlated with all sensory
parameters and total score. Chewiness and resilience
showed significant positive relationships with elasticity,
smoothness and total score.
Further analysis indicated a significant quadratic
relationship between water uptake during cooking,
chewiness of TPA and noodle firmness score (p<0.05)
(Fig. 5). This suggests that, to certain extent (1.82 g/g
and 214.62, for water uptake and chewiness,
respectively), the firmness improves as these traits
increase. However, at very high levels of water uptake
and chewiness, firmness score is reduced. As a whole,
cooking property and TPA parameters were closely
related with noodles sensory quality, especially with
elasticity score. However, none of the traits accounted
267
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Wheat flour produced softer texture and a significant
increase of cooking loss was observed when buckwheat
flour was incorporated. It may be because the
buckwheat proteins primarily contain water-soluble and
salt-soluble albumins and globulins which are not
suitable as contributors to the wheat gluten network
(Wijngaard and Arendt, 2006; Christa and SoralŚmietana, 2008). In addition, it is also possible that the
presence of fiber particles in buckwheat flour disrupted
the continuity of the protein-starch network resulting in
noodles with weaker texture (Choy et al., 2013). Two
types of buckwheat are used in the manufacture of
buckwheat noodles: common buckwheat with a dark
brown flour color and tartary buckwheat with a yellowgreen flour color. Therefore, buckwheat noodles, made
from a mixture of buckwheat flour and wheat flour had
lower brightness, brownish color and poorer color
uniformity than the other two noodle types. In addition,
a large variation in eating quality of buckwheat noodles
was observed as a consequence of a wide variation in
the amount and quality of buckwheat flour added.
Compared with the winter wheat region in south
China, dried WSN originating from the winter wheat
region in northern China showed lower moisture, higher
color b* and higher scores in stickiness, flavor and total
scores. That is due to large differences in climatic
characteristics and quality of leading wheat cultivars.
Relationships
between
the
results
from
instrumental measures and sensory analysis were
reported for cooked wheat noodles in the study by Tang
et al. (1999). In that study, both TPA-derived hardness
and cohesiveness were significantly and positively
correlated with mouth feel firmness, stickiness and
elasticity. Similar findings were observed in the present
study, except the associations between TPA-derived
hardness and sensory score of firmness and stickiness
were not significant.
ACKNOWLEDGMENT
This study had been funded by the China
Agriculture Research System (CARS-03), Special Fund
for Agro-scientific Research in the Public Interest
(Grant No. 201303070). The authors would like to
thank the National Centre for research on wheat
industry technology, China and the Jinshahe Flour
Manufacturing Co. Ltd., China for their support. The
authors are grateful to Prof. Dr. G.B. Crosbie for
critically reviewing this manuscript.
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